Grilled Pork Tenderloin on Wild Mushroom Potato Risotto with Chipotle Honey Drop
2 Each Pork Tenderloins, cleaned and seasoned with fresh Thyme, Kosher Salt and Crushed Pepper
1 Lb Portobello/Shitake/Chanterelles Mushrooms, diced
1 1/2 Lbs Red/Yukon Gold potatoes, fine diced
1/4 Cup Butter, fresh
1 Cup Heavy Cream
1/2 Cup Parmesan, grated
1 Cup Chicken Stock
1/2 Cup White Wine
1/3 Cup Shallots, chopped
1 Tbsp Fresh Thyme Leaves
Salt and White Pepper, to taste
1 Each Whole Chipotle Pepper in Adobo Sauce
2 Cups Honey
1/2 Cup White Vinegar
1 Qt Ketchup
Season pork tenderloin and grill to your liking.
In a saucepan melt the butter with the shallots, thyme, and mushrooms until the mushrooms are soft. Then add diced potatoes and white wine. Reduce by half. Add chicken stock and cream. Bring to a boil for 2 minutes. Add Parmesan cheese.
Blend all together and keep chilled.